Chocolate Protein Donuts (Print Version)

# Ingredients:

→ Donuts

01 - 95g (1 cup) of almond flour, leveled after scooping
02 - 35g (1/2 cup) of hemp protein powder, leveled after scooping
03 - 32g (1/3 cup) of cocoa powder, leveled after scooping
04 - 1/2 teaspoon cinnamon (optional)
05 - 1/2 teaspoon baking soda
06 - A pinch (1/4 teaspoon) of salt
07 - 2 eggs, large size
08 - 1/4 cup pure maple syrup
09 - 1/4 cup plain coconut yogurt
10 - 2 teaspoons vanilla extract

→ Glaze

11 - 1/3 cup of semi-sweet chocolate chips
12 - 1 teaspoon of coconut oil
13 - 2 tablespoons of almond butter

# Instructions:

01 - Set your oven to 350°F (175°C) to preheat. Lightly grease six slots in a donut pan, then put it aside.
02 - Throw together the almond flour, hemp protein, cocoa powder, cinnamon, baking soda, and salt in a big bowl.
03 - Whisk eggs, maple syrup, yogurt, and vanilla extract until the mix feels smooth.
04 - Carefully fill the donut slots almost to the top with the batter. A piping bag can make it easier to transfer.
05 - Bake the donuts for 18 to 20 minutes in your preheated oven.
06 - Let the donuts sit in the pan for a bit to cool, then move them to a wire rack. Wait until they’re fully cooled before adding the glaze.
07 - Microwave the chocolate chips and coconut oil for 20-30 seconds at a time, or melt them slowly on the stovetop.
08 - Once melted, mix in the almond butter until the glaze is smooth and consistent.
09 - Dip the tops of the donuts into the chocolate glaze. Place them on parchment paper or a cooling rack to let the excess drip off.
10 - Pop the glazed donuts into the fridge or freezer so the glaze can harden before serving.

# Notes:

01 - Only hemp protein powder was tested for this. You can swap it with pumpkin seed protein powder in equal weight amounts.

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